Creamy Roasted Garlic Tomato Soup
Classic tomato soup gets a delicious twist with the addition of the irresistible aromatic flavors of garlic in this Creamy Roasted Garlic Tomato Soup recipe!
How to Make Roasted Garlic Tomato Soup
Tomato soup is a beloved recipe for a reason. It is a classic nostalgic dish that never disappoints! However, if you are looking to switch things up a bit, then I have you covered with this flavor packed Roasted Garlic Tomato Soup recipe. The addition of roasted garlic and red peppers adds a lovely savory and slightly sweet touch to this recipe that makes it absolutely flavorful and delicious. To make this soup recipe, you will need the key ingredients shared below.
Key Ingredients
- Tomatoes
- White or Yellow Onion
- Head of Garlic
- Red Bell Pepper
- Fresh Basil
- Tomato Paste
- Vegetable Broth
- Heavy Cream
- Olive Oil
- Seasonings (Italian seasoning, smoked paprika, salt, black pepper)
Preparation
- Roast Vegetables – preheat oven to 400F. In baking dish or sheet pan, add the chopped tomatoes, onion, red bell pepper and head of garlic. Drizzle over some olive oil and season with salt, black pepper and Italian seasoning. Roast vegetables in the oven for 40-50 minutes or until softened and slightly charred.
- Make Soup – transfer roasted vegetables (tomatoes, onions and bell peppers) into a large saucepan. Squeeze in the roasted garlic. Add in the vegetable broth, heavy cream, tomato paste, seasonings (salt, black pepper, paprika,) brown sugar, and basil. Use an immersion blender to purée the ingredients into a smooth soup consistency. (Alternatively, you can use a blender in place of an immersion blender.) Place saucepan on the stove under medium-low heat and bring soup to a simmer to warm up before serving.
- Serve – spoon desired serving of the soup into a bowl, drizzle over some heavy cream and top with fresh or coarse black pepper (optional). Serve immediately. Roasted Garlic Tomato Soup goes great with my Garlic Butter Grilled Cheese recipe!!
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Creamy Roasted Garlic Tomato Soup
Ingredients
- 2 pounds tomatoes of choice, chopped
- 2 medium red bell pepper, chopped
- 1 large white or yellow onion, chopped
- 1 head of garlic (use 2 heads for a stronger garlic flavor)
- 1 cup vegetable broth, see notes
- 1/2 cup heavy cream, plus more for drizzling
- 1/4 cup olive oil
- 1/4 cup tomato paste
- 1 tablespoon brown sugar, optional
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika, optional
- salt, to taste
- black pepper, to taste
- 1 handful fresh basil
Instructions
- Preheat oven to 400F. In baking dish or sheet pan, add the chopped tomatoes, onion, red bell pepper and head of garlic. Drizzle over the olive oil and season with salt, black pepper and Italian seasoning. Roast vegetables in the oven for 40-50 minutes or until softened and slightly charred.
- Transfer roasted vegetables (tomatoes, onions and bell pepper) and released juices into a large saucepan. Squeeze in the roasted garlic. Add in the vegetable broth, heavy cream, tomato paste, paprika (optional), brown sugar (optional), salt, black pepper and basil.
- Use an immersion blender to purée the ingredients into a smooth soup consistency. (Alternatively, you can use a blender in place of an immersion blender.)
- Place saucepan on the stove under medium-low heat and bring the soup to a simmer to warm up.
- Spoon desired serving of the soup into a bowl, drizzle over some heavy cream and top with fresh or coarse black pepper (optional). Serve immediately. Enjoy!
Notes
- Recipe works with any variety of tomatoes.
- For a thinner soup consistency, add more broth 1/4 cup at a time. For a thicker soup consistency, start with 1/2 cup of broth and gradually increase 1/4 cup at a time to achieve desired soup consistency.
- Roasted Garlic Tomato Soup goes great with my Garlic Butter Grilled Cheese recipe.
